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Old 03-27-2010, 06:05 PM   #4
tommy
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Join Date: Nov 2007
Posts: 720

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I second Kaplods. I keep Splenda in one of the glass shakers like they have for sugar in a diner and will use it to make up the lack of oil in a slaw for instance or in a quick pickle or a salad dressing. I went out with old girlfriends for lunch the other day to a local restaurant with great reviews. The food was tasty, but I realized that it was the high levels of sugar- the glazes and dressings that accented the food were all sweet. I try more and more to balance the salty, sweet, and sour. I did buy a stevia plant just for fun and will experiment with it. Oh- I do not bake with it, in fact I only bake fore company now and will have a small piece but the rest goes home with guests or given away. Sort of a quality over quantity situation.
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